I use a wide pan to accommodate dumplings. No peek chicken is an easy casserole made from chicken breasts, long-grain rice, cream of chicken and celery soups, onion soup mix, chicken broth, and seasonings. NO PEEKING! The built-up steam cooks the dumplings, allowing them to rise. Put lid on and simmer 12-15 minutes, or until largest dumpling is done. Leave space in between since dumplings double or triple their size as they steam. Drop dumplings carefully on top of simmering broth. Spray a small ice cream scoop or tablespoon with cooking spray. Pour into well and mix quickly with a fork. Whisk flour, baking powder, salt, pepper, garlic powder and parsley together.Ĭut butter in with fork until flour resembles coarse crumbs. IngredientsĨ or so cups chicken broth augmented with 2 cloves peeled, smashed garlic if canned brothġ/2 cup milk, or bit more if needed Instructionsīring broth and garlic, if using, to a boil. The dumplings thicken the broth as they cook. If broth is canned, smash a couple cloves of immune-boosting garlic and add them to it as it heats up. I’ll put the tapioca pudding on my site for you in case you want to make that, as well. I think you’ll be surprised at how well this doable recipe turns out. If you have someone in your life who needs a bit of a boost and some old fashioned TLC, make a batch of dumplings. Regardless of where you live, seems like the flu is on the rise. Hopefully, that will get him through the next few days. I took the dumplings along with some homemade tapioca pudding (a family staple when someone is sick) to Ray’s house this evening. The dumplings? Because they cook by steam in broth, they’re soft enough to eat and easy to digest.
The bonus is it may help clear nasal congestion, too. Chicken broth is nourishing and hydrating. I decided to swap out stew for a flavorful, simple chicken broth with drop dumplings. He’s homebound, though, and his appetite, like most folks with flu, isn’t good. Ray likes simple food so I was going to make chicken stew and dumplings and a green salad.
He was supposed to come over for dinner and we’ve had to cancel twice. One quick trip to the store is all you need, then you can kick back and relax once it’s all in the oven.Our friend, Ray, who blesses us each year with two truckloads of “black gold” (horse manure), has been under the weather with the flu. This recipe is like magic and it tastes incredible, you’ll see. The liquid, and subsequently all the flavor, slowly get absorbed by the rice, and since the dish is so tightly sealed all the condensation gets reabsorbed by the meat, giving you moist, juicy chicken that couldn’t be dry if it tried. We know the cooking time sounds crazy – especially considering you can cook chicken typically in under 30 minutes – but trust us, this is the way to do it. Put it in the oven for 1 hour and 30 minutes and don’t peek even once during that time! Arrange the chicken, then – and here’s where the name comes into the mix – cover your dish tightly with aluminum foil. Apart from those core ingredients, it’s just water, salt and pepper – that’s it! Mix your liquids together, stir in the rice and seasoning packet, then spread that into your casserole dish. To start, you’ll want boneless, skinless chicken thighs or breasts, a box of Uncle Ben’s long grain wild rice (plus the seasoning packet), a can of cream of mushroom soup and a can of cream of celery soup.
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